How did your company get started? Well, people kept asking me, “Can you bring your salsa?” when people would have parties or “Can I get some of your salsa?” I always have like a gallon of it all the time in the refrigerator because someone would always come by with their Mason jar and want salsa. And we just decided one day, I was like, “Why am I making this for free? I mean people want it. We could make a business out of this.” And we did.

It’s fresh — it’s not cooked at all. It’s raw. Ours has a three-week shelf life.

Why salsa? We make a lot of different things, but people were always asking for this salsa.

Where are your products available? The Turnip Truck, The Produce Place, Hendersonville Produce, Green Door Gourmet and farmers’ markets. (They also plan to be in Whole Foods in Franklin.)

Where are they manufactured? We have a commissary kitchen — The Platform at the Cooks’ Kitchen.

How long have you been making these products? We started in Champaign, Ill., in 2009, and then we just started in Nashville — well, we moved here in July, but I probably didn’t start the business here until January.

What’s next for your company? Growth. I think with the farmers’ markets coming up, I think there’s going to be a ton of growth with that. We’re looking to market our marinade. There’s a few different things we want to market.

Is this a full-time or part-time job? It’s full time for me. (David) has a construction business.

What’s your favorite Tennessee-made product aside from your own? There’s the Nashville Jam Company — their jam is really good. I think the fresh fruits and vegetables and stuff, which you can get around here, are just really cool.